Spicy Tuna Don Recipe

Rinse the short-grain rice under cold running water until the water runs nearly clear (about 3–4 washes) to remove excess starch.

Combine the rinsed rice and 1 3/4 cups water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, heat the rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Let cool slightly.

Transfer the hot rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice to near room temperature (about 10 minutes). Do not mash the grains. Cover with a damp towel to keep moist until assembly.

Place the finely diced sushi-grade tuna in a chilled bowl.

In a small bowl, whisk together Japanese mayonnaise (3 tbs), sriracha (1.5 tbs), soy sauce (1 tsp), sesame oil (1/2 tsp) and kosher salt (1/4 tsp) until smooth.

Add the sauce to the diced tuna and gently fold to coat evenly. Stir in the thinly sliced scallion and toasted sesame seeds. Taste and adjust heat or salt as desired. Keep chilled until ready to use.

Slice the avocado just before assembly: halve, remove pit, score the flesh into slices, and scoop out with a spoon to keep from browning.

If your seaweed salad is very wet, drain it briefly in a fine-mesh strainer and pat lightly with paper towel to remove excess liquid.

Break or cut toasted nori into thin strips for sprinkling on top.

Optional homemade spicy mayo

If you don't have pre-made spicy mayo, combine 3 tbs Japanese mayonnaise with 1 tbs sriracha and 1 tsp lemon juice; adjust to taste. Use 4 tbs total per two servings (reserve some for drizzling).

Have the unagi (eel) sauce ready in a squeeze bottle or small spoon for drizzling over the finished bowls.

Divide the prepared sushi rice evenly between two donburi-style bowls (about 3/4 cup cooked rice per bowl). Gently flatten the top surface without compacting.

Place half of the spicy tuna mixture (about 4.5 oz) in the center of each rice bowl, forming a loose mound.

Fan avocado slices alongside the tuna in each bowl (use half an avocado per bowl).

Add approximately 3–4 tbsp seaweed salad to each bowl next to the tuna and avocado.

Scatter a tablespoon or two of tempura flakes over each bowl for crunch.

Garnish with nori strips and a light sprinkle of extra toasted sesame seeds if desired.

Drizzle spicy mayo over the tuna and around the bowl (about 2 tbs mayo per bowl) and finish with a thin zigzag of eel sauce (about 1 tbs per bowl). Serve pickled ginger and soy sauce on the side.

Serve immediately so tempura flakes remain crisp and avocado is fresh. Since this uses raw tuna, consume within 1–2 hours of assembly and keep chilled until serving.